I LOVE FENNEL

Fennel is one of the vegetables I use the most in my kitchen in this period of the year.
You can find it on the market from autumn to early spring when it is readily available and
at its best.
I like very much the freshness, crunchiness and sweetness it adds to the Mediterranean cuisine.
I mainly use it raw, in salad form, thinly sliced and mixed with olive oil, salt and pepper.
Inspired by my favorite magazine “La Cucina Italiana”, today I have boiled it to make
a delicious timbale.

FENNEL TIMBALE

For 5 small ramekins.

Warm up oven to 350 F (or 170 C).
Boil 500 g of cleaned and sliced FENNEL for 10 minutes,
drain and cool it down.
In a mixer, blend fennel with half cup of CREAM, 1 EGG,
1 TBS chopped parsley and a pinch of SALT.
Chop 2 TBS of roasted and salted peanuts.
Butter 5 ramekins and cover bottom with the peanuts.
Then add 2 TBS of fennel mixture and sprinkle with
grated Parmesan, add other 2 TBS of mixture and
top it with Parmesan again.
Put ramekins in oven for 25 minutes.

Remove timbales from mold turning it upside down
and serve them warm as a side dish.


Check
http://lacucinaitalianamagazine.com/
for great cooking ideas!